Redefine Beef Flank Pithivier

Prepare the red wine sauce: Heat a saucepan on a medium heat. Add oil and vegetables and caramelize. Deglaze the pan with the red wine and reduce by a third. Add the tomato paste and cook for 1-2 minutes, then add the bay leaf, rosemary, vegetable stock base and water, and bring to the boil. Reduce to a simmer and allow the sauce to reduce by half or desired consistency. Pass through a strainer, check the seasoning and adjust if necessary.

Make the mushroom duxelles: Finely chop the mushrooms/place into a blender and pulse until finely chopped. Heat a large pan on a medium heat. Add the oil and mushrooms, crushed garlic, thyme, salt & pepper. Fry until the mushrooms are cooked through and all the moisture has evaporated. Place onto a plate to cool.

Sauté the spinach: Heat a large pan to high. Add a splash of oil and the spinach, sautéing until wilted. Season with salt and pepper. Place onto a paper towel lined plate to absorb any excess moisture.

Assemble and cook the Pithiviers: Pre-heat oven to 200°C.

Heat a large pan to medium heat. Add a splash of oil then sear the Beef Flank on all sides, until caramelised. Season with Salt and Pepper. Remove from the pan and cut each of the Flank in half. Set it aside.

Roll out the puff pastry. Using a small plate cut out 8 discs 5cm larger on all sides of the portioned Beef Flank.

Layer one pastry disc with sauteed spinach, and mushroom duxelle, followed by one of the Beef Flank halves. Brush another pastry disc with egg alternative and lay the pastry over the top of the dome of filling (washed side down), pressing down gently around the edges to seal the two pieces of pastry together. Brush the pithivier all over with the remaining egg alternative. Repeat for the remaining pithiviers.

Bake on a lined tray for 20 minutes, or until the filling is piping hot and the pastry is crisp and golden-brown. Remove from oven and rest for 5 minutes.